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Sea Bass

SIXTEEN-YEAR-OLD Haydn Randall wowed judges with pan-fried sea bass when he won the prestigious title of Rotary Young Chef of the Year.
The Brune Park Community College student also tantalised the tastebuds with a pecan sticky toffee pudding.

His triumph over 10 other young chefs earned him a £50 cheque for himself and £500 for Brune Park.

He also earned the right to help local chef Simon Leonard cook a meal for 60 Rotary Club members at a special dinner in February.

He said: 'I feel like I've won the lottery.'

Three pupils entered from Brune Park, three from Bay House School, three from Crofton School and two from Henry Cort Community College.

Each cooked a two-course meal judged by Simon Leonard from Leonards Restaurant in Gosport, and Richard Warwick and Robin Newbury, who are both former chefs.

Maggie Breeze, Brune Park events coordinator, said: 'It's great for the young chefs.

'They get used to competition standards, they learn what can be achieved with their skills and they get the excitement of taking part.'

The event was sponsored by Gosport and Fareham Rotary Club.

Runners-up were Cameron Hack, 15, also from Brune Park, and Crofton School student Sam Frampton, 12.

Gosport Rotary Club president Nick Tungatt said: 'We were delighted to be able to run the young chef competition again this year, and personally I was very pleased not to have to judge the entries there was so much excellent food on offer I was glad to leave the judging to the professionals.

'Meanwhile 60 Rotarians and guests are looking forward to pan-fried sea bass and sticky toffee pudding on February 4 at Leonards cooked by Haydn.'


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Tags: Catering Competition , Chefs Skills , Sea Bass

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